recipe
yields
1 14-inch galette
1 ¼ cups all-purpose flour (Chef Bolus uses tipo “00” flour)
¾ cup yellow cornmeal, toasted
½ cup butter, cut into small pieces and chilled
2-3 dashes Tabasco
½ teaspoon freshly ground black pepper
1 teaspoon salt, kosher or sea
¼ cup cold water
2 cups ricotta cheese
Zest of 1 lemon
Salt, kosher or sea, to taste
Freshly ground black pepper to taste
6-10 fresh basil leaves, cleaned and dried
1 red heirloom tomato, cut into ¼-inch slices
Extra virgin olive oil
1 cup packed fresh arugula
1 cup Sun Gold tomatoes, cut in half
Salt, kosher or sea
Freshly ground black pepper
Extra virgin olive oil
Cornmeal Crust
Tomato Basil Galette
Arugula and Tomato Salad
steps
- For cornmeal crust combine flour, cornmeal, butter, Tabasco, black pepper, and salt in a food processor. Pulse until mix resembles crumbs. With processor running, slowly add water until a dough forms. Remove dough from processor, wrap, and chill until needed, at least 30 minutes.
- For tomato basil galette, begin by whipping ricotta and lemon zest in a bowl. Season to taste with salt and black pepper.
- Preheat oven to 425 degrees.
- Roll cornmeal dough out on a floured surface into a round approximately 17 inches in diameter and ¼ inch thick. Place onto a greased sheet pan.
- Spread ricotta evenly in the center of the dough, leaving 3 inches around the edges. Cover the ricotta with basil leaves. Fan out slices of heirloom tomato, slightly overlapping each other on top of basil. Season with salt, black pepper, and a drizzle of olive oil. Fold the edges of the crust over tomatoes.
- Bake galette in preheated oven for 20–25 minutes or until golden brown. Allow to cool for 10 minutes before cutting.
- While galette is cooking, mix arugula and Sun Gold tomatoes in a bowl. Season with salt, black pepper, and olive oil.
- Cut galette into six even wedges. Top each with arugula and tomato salad.
Date Published: 08.07.14
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- from Chef Matt Bolus of the 404 Kitchen, Nashville, Tennessee